Almond-Filled Cookie Cake

Grated lemon peel brings out the flavor of almonds in a moist filling of a sandwich cookie-like cake. MORE+ LESS-

Bake-Off® Contest 30, 1982

Tucson, Arizona

Crust

2 2/3

cups Pillsbury BEST® All Purpose or Unbleached Flour

1 1/3

cups sugar

1 1/3

cups butter, softened (do not use margarine)

1/2

teaspoon salt

egg

cup finely chopped almonds

1/2

cup sugar

teaspoon grated lemon peel

egg, slightly beaten

whole blanched almonds

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1

Heat oven to 325°F. Place cookie sheet in oven to preheat. Grease 10 or 9-inch springform pan. In large bowl, blend all crust ingredients at low speed until dough forms. If desired, refrigerate dough for easier handling. Divide dough in half. Spread half in bottom of greased pan to form crust.
2

In small bowl, combine all filling ingredients except whole almonds; blend well. Spread over crust to within 1/2 inch of sides of pan.
3

Between 2 sheets of waxed paper, press remaining dough to 10 or 9-inch round. Remove top sheet of waxed paper; place dough over filling. Remove waxed paper; press dough in place. Top with whole almonds.
4

Place cake on preheated cookie sheet. Bake at 325°F. for 65 to 75 minutes or until top is light golden brown. Cool 15 minutes; remove sides of pan. Cool 1 hour or until completely cooled.